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fog cutter

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is tiki cocktail with a definite kick from the varied liquors in it. The drink was created in Hollywood sometime in the 1930s by expert mixologist Tony Ramos, a bartender at the famed Don the Beachcomber Polynesian restaurant. Vic (of Trader Vic's) said of this drink, "Fog cutter, hell after two of these, you won't even see the fog." So I guess the discerning patron should take that to mean a strict limit of two per customer, and call a cab when you've lost count.

►
yield 1 serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For fog cutter

  • 1 1/2 oz
    light rum
  • 1/2 oz
    brandy
  • 1/2 oz
    gin
  • 1 1/2 oz
    orange juice
  • 1 oz
    lime juice
  • 1 tsp
    orgeat syrup (almond syrup -- i use the torani brand for flavoring coffee)
  • 1 tsp
    sherry
  • 1 c
    ice cubes
  • 1
    orange wedge, for garnish

How To Make fog cutter

  • 1
    Place half of the ice cubes in a cocktail shaker. Add all the liqueurs (except the sherry), and shake well.
  • 2
    Add remaining half cup of ice cubes to a tall Collins glass. Strain the cocktail into the Collins glass. Float the sherry on top, garnish with an orange wedge if desired, and serve.
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